Priming for sweet beer (braggot/bracket)

[xhalmers_860]

Hi,

I'm just now brewing a braggot - half way between a beer and a mead, with a lot more honey than a honey beer.

My question is - if there is residual sugar at the time of bottling (with the yeast effectively stopped by the alchohol level), what is the priming method? Should I prime with sterilised water to bring down the alchohol level, rather than adding sugar?

I am using Safbrew 05, and am expecting a very strong beer (more a malted mead) to come out of this.

Paul

 

[wilsoa1111]

if the yeast has stopped due to alcohol, priming will be a no go regardless of the sugars u put in

only fix is to add fresh healthy yeast into the mix plus a conservative priming load then u have a hope of getting something fizzy

sometimes a good fix if know priming will be an issue is to add plenty of champagne yeast when ferment is slowing which is v alcohol tolerant and will finish the beer and allow priming